More about Gjetost ...
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Product
Origin; |
Norway |
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Packaging; |
Plastic Wrap |
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Care
Details; |
Keep chilled |
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Gift box; |
No |
|
Best Before; |
Minimum 6
weeks |
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Returns
policy; |
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Gjetost was first made in the Gudbrandsdalen valley in Norway more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Her brown cheese got a higher price than her ordinary cheese and butter, and is reputed to have saved the valley from financial ruin in the 1880s.
Gjetost is best served in wafer thin slices and eaten on toast or Norwegian flatbread (very thin crackers). It is also makes an unusual addition, and talking point when added to a cheese board.
There are two types of Gjetost available in the UK: Ski Queen Gjetost (red packs) made from goat and cows’ milk and whey; and Ekte (pronounced ‘ekta’) Gjetost which is made only from goats’ milk and whey. Here at The Cheese and Wine Shop, we stock the Ski Queen type, which is a little bit sweeter than the Ekte, with a slightly smoother texture.
